Fit

Fit is the place to find out how to create healthy recipes at home that deliver taste and nutrition. Each week we also interview chefs, authors, nutritionists about healthy cooking, eating, and living. Plus, find tips and tricks in our Kitchen Wisdom blog, farmer's market locations, and even webchats and videos with today's food enthusiasts.

Support for Fit is provided by: Get Healthy Philly is part of the Philadelphia Department of Public Health's Communities Putting Prevention to Work initiative.

Probably because the baking instructions are usually on the pastry package. Mine has one for empty and one for filled. I can't wait to try this recipe. Cheese and mushrooms are a favorite combo. I wonder if the crisped sage leaves would keep if I made them a few days ahead and placed in a sealed container?

Thanks for a glimpse into a large family. I has 2 sisters and brother, but they were grown and moved out when I came along. My parents rule was stocking before breakfast, and tree after breakfast when often my oldest sister and her family would come to open presents under the tree. And my grandparents stayed with us over holidays.

I followed the recipe with the exception of adding chopped garlic to the ricotta ecause I just love garlic. I also switched from 375 regular bake to a 300 degree convection bake for the last 10 min to help some of the liquid evaporate. My crust was perfect all the way through! Also: pro tip: use full fat Greek yogurt! It's the closest to sour cream in f